Beer and Cheese with Sausages and Rye Recipe

From Dorothy McNett's Recipe Book.

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Beer and Cheese with Sausages and Rye

From Dorothy McNett's recipes at Use traditional Austrian or German style bratwurst, or choose any of the fully cooked sausages available now.

2 cups shredded sharp Cheddar
2 cups shredded Swiss (emmenthal) cheese
1 teaspoon Worcestershire
1/2 teaspoon dry mustard
2 cloves garlic, minced
2/3 cup beer
3-4 bratwurst or other fully cooked sausage, as desired
rye bread slices
radishes, sliced

Butterkase cheese (Bayernland from Germany)
Cambozola (Black Label Champignon from Germany)

Combine cheeses, Worcestershire, mustard and garlic. Add enough beer to make a spreading consistency, it will differ with the cheeses being used. Slice sausages into 1 inch rounds and heat in a skillet. Serve by spreading the cheese mixture on rye bread and topping with bratwurst. Arrange with radish slices. Or, simply eat the bratwurst and then drink some beer, and then have some cheese on a rye bread slice. Repeat often.

Recipe created 2006-09-20.

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